Pastirma

Pastırma utawa basturma, ^[1] uga diarani pastourma ^[2] basdırma, ^[3] uga basterma, ^[4] punika Highly pengalamane, sing di pepe nambani daging sapi sing bagean masakan saka Turki, Irak, Bulgaria, Yunani, Azerbaijan lan Armenia.

1. Ramesh C. Ray; Montet Didier (21 August 2014). Microorganisms and Fermentation of Traditional Foods. CRC Press. kc. 263. ISBN 978-1-4822-2308-8.
2. Clifford Wright (26 September 2003). The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. kc. 291. ISBN 978-1-55832-227-1.,
3. Sameh Wadi (14 April 2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. kc. 82. ISBN 978-1-62414-104-1.
4. Ghillie Basan (2007). Middle Eastern Kitchen. Hippocrene Books. kc. 198. ISBN 978-0-7818-1190-3.

Pastirma